Agar is widely used in microbiology as a solid growth medium for culturing microorganisms. It provides a stable, gel-like surface that supports the growth of bacteria, fungi, and other microbes, allowing for isolation and identification. In food industry, agar serves as a natural thickener, stabilizer, and gelling agent in products like jellies, desserts, and dairy items. It is also used in bakery products to improve texture and moisture retention. In pharmaceuticals, agar is utilized in tablet formulations and as a base for some medicinal creams. Additionally, it plays a role in molecular biology for gel electrophoresis, where it helps separate DNA, RNA, or proteins based on size. Its ability to withstand higher temperatures without melting makes it preferable over gelatin in many applications.